These blueberry muffins made with spelt flour (whole wheat works too), applesauce and fresh blueberries came out fantastic!!! I have to admit I’m MUCH better baker today than even last year. As I was mixing the batter I was sceptical as my last year’s healthy version of blueberry muffins was…weird. That is me being honest.
Back then I was still in a place trying to figure out my diet and cooking style. I looked at that recipe today again and cringed. What for is that banana?! It won’t be noticeable. And why add coconut flour to mostly whole wheat flour recipe?! Weird. I still have 2 large bags of organic coconut flour sitting in my pantry. I don’t think it is a popular baking commodity due to its high water absorption. However, coconut flour is very healthy and I need to figure out a way to use it all up. I just found coconut flour wasn’t particularly popular with you, guys.
So, scratch that old blueberry recipe. I wanted to take it down but then maybe I won’t for the heck of amusement.
I present to you endless blueberry fields of Lower Mainland in beautiful British Columbia. Here we are literally living among blueberry bushes. I took my 4 year old blueberry picking once and after that we decided to just keep buying them.
I have been contemplating whether to make blueberry muffins or not for the longest time because I always feel bad baking fresh berries. I love them raw! However, my boys LOVE muffins and frankly got sick of snack bars. These muffins were extremely delicious and light! I’m baking second batch today again.
Oh, and my new discovery is avocado oil. I tried it first time in this recipe and there is no aftertaste whatsoever. Unlike coconut oil it doesn’t have to be melted or doesn’t solidify when mixed with other cold ingredients which makes my life much easier. Plus avocado oil is great for high heat cooking.
- 2 eggs, lightly whisked
- 1 cup applesauce, unsweetened
- 1/3 cup maple syrup or raw honey
- 1/4 cup coconut (melted) or avocado oil
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder, aluminum free
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups spelt or whole wheat flour
- 1 1/2 cups blueberries, fresh or frozen
- Preheat oven to 350 degrees F and line muffin tin with liners or use silicone muffin tin (I used both and didn't spray anything).
- In a large mixing bowl, add eggs through salt and whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix. Add blueberries and give a few stirs.
- Using large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.